<p><em><strong>3 x SOUS CHEF, ENTERTAINMENT COMPLEX, CAPE TOWN</strong></em></p><p></p><p><span style="color:rgb(0, 0, 0);">Main Purpose of the Job:</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Education, experience and competencies required:</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Membership with South African Chefs Association and other relevant culinary accreditation</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Work conditions and special requirements: Ability to work shifts that meet operational requirements Mobility and ability to move around as per job requirements (including with the use of aids) Physically able to move operating equipment Have an open attitude perform similar functions to those contained in this document , in alternative outlets due to operational requirements</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Duties and responsibilities include:</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Delivered Culinary Business plan for the outlet in collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the Culinary strategy:</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Facilitate the communication and implementation of Culinary deliverables for the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Provide clear delegation of authority and accountability for deliverables</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Manage and allocate people and operational resources</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Shift management</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Put in place staff scheduling and duty allocations to ensure coverage</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Handle shift briefings / handovers / shift reports</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Manage the preparation of mise-en-place</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Complete opening and closing checklists</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Interact and be present on the floor during service to ensure food quality and presentation in line with standards</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Report and resolve any issues experienced</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Monitor the cleanliness and hygiene of the kitchen before, during and after service</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Outlet Product Enhancement</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Keep up to date with regards food products, trends and cooking methodologies required to deliver menus</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Monitor products and pricing within the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Make recommendations of improvements to the product / menu offering</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Compile and co-ordinate the culinary promotional calendar for the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Monitor standards in the outlet and identify any areas of concern</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Culinary Standards & Governance</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Conduct maintenance and hygiene inspections in all areas of the kitchen</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Monitor health, safety, hygiene and environmental elements in the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Investigate variances / discrepancies and take necessary action to correct</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Monitor Culinary standards and processes</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Control waste for the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Outlet Budget Management</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Motivate and manage Capex requirements for the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Authorise spend in line with budget</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Monitor food costs (purchases related to revenue)</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Food recipe All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Manage the conducting of accurate stock takes for the outlet in line with Company process.</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Report on any variances for the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Produce a 10-day / 20-day and monthly food cost report</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Monitor departmental leave liability</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Procurement All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Contribute to month-end financial commentary for the outlet</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">People Management</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Identification of employee training needs</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Manage employee relations within the department</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Staff communication and motivation</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Performance contracting, reviews and development</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Provides resources and removes obstacles to performance</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Recruit and resource for talent for positions within the department</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Onboarding of new staff members</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Customer Relationship Management</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Ensures that guests are treated with courtesy and respect at all times</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Interact with guests and provide professional service standards and solutions</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Handle any escalated complaints, disputes and suggestions as required</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Be present on the floor during service / promotions or functions</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Technical Competencies:</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Food Costing</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Culinary Product Knowledge</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Kitchen Operational Management</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Labour legislation</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Environmental and sustainability standards</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Proficient Computer skills</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Coaching</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Menu engineering</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Cooking methodology</span></p><p style="text-align:start"></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Behavioural Competencies:</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Decision-making use of initiative</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Learning training; coaching; staying abreast of industry developments</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Implementing and co-ordinating organising people; non-people resources</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Numeracy and calculation skills</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Analysing and diagnosing numerical information;</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Demonstrated ability to make use of intermediate computer skills trends in data</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Problem-solving</span></p><p style="text-align:start"><span style="color:rgb(0, 0, 0);">Making fine judgements through the senses: colour, taste, texture</span></p><p style="text-align:start"></p><p style="text-align:start"></p>